Soak bamboo leaves in a large container. Clean the leaves by rubbing two together, changing the water, repeat for 4 days. The night before assembly, places leaves in the dishwasher rack with 1 cup vinegar for a cycle of washing. Leave in dishwasher to cool to prevent the leaves from cracking. Keep the leaves submersed in water during preparation.

Wash rice until the water is clean, cover with water and soak overnight. Drain the rice well and add 1/2 c. vegetable oil and 2 Tbsp. salt and mix well.

Make a brining solution with the salt and water–bring to a boil. Stir until salt is dissolved. Cool brine completely. Place whole raw eggs in a glass container and cover eggs completely with the brine. Stuff the top of the jar with crumpled wax paper (this will help keep the eggs submersed under water), place another sheet of wax paper over the top of the jar, and secure it with a rubber band. Put the jar in a cool dark place (not refrigerator) for 6-7 weeks. Crack open the eggs and separate the yolks from the whites before using. Discard the egg whites (they’re too salty to eat). Discard any “rotten” eggs (they will be easily identified with their off-color and off-smell). Freeze any unused yolks. Note that yolks should be cooked before consuming.

Filling for joong: Mushrooms, peanuts, ham, and Chinese sausage

Joong come in different shapes, depending on the region. The traditional way to wrap them is by hand, using 2-3 bamboo leaves, depending on their size.

Here are step-by-step instructions on how to wrap joong using a mold.

Lay one bamboo leaf, rib side against the mold (smooth side facing you). Ideally, line the rib of the leaf with the top edge of the mold. You will need the extra leaf at the top.

Take a 3rd leaf, preferably a big fat one, and fold “bunny ears” to form a cone shape

Place the “bunny ears,” cone-side down into the mold to cover it completely making sure the leaves overlap to prevent any open seams or holes. Now you are ready to fill your mold!